Dairy-Free Cuban Potato Salad
 
Prep time
Cook time
Total time
 
The Cuban-inspired ingredients give this potato salad bold and delicious flavor. Cate uses light mayo and turkey bacon for a healthier spin, but you can use your favorite mayo and bacon (or skip the bacon altogether). We won't judge!
Author:
Recipe type: Salad
Cuisine: Cuban
Serves: 6 servings
Ingredients
  • 2 pounds potatoes
  • 4 slices turkey bacon, thinly sliced (optional; can sub regular bacon or vegan bacon)
  • ¼ cup apple cider vinegar
  • 1 small red onion, diced
  • ½ cup sliced celery
  • ½ cup diced dill pickles
  • ½ cup diced green olives
  • 4 hard-boiled eggs, chopped
  • 4 scallions / green onions, thinly sliced
  • ¾ cup mayo (regular, low-fat, or vegan)
  • 1 tablespoon garlic powder
  • 1 tablespoon mustard
  • 1 to 2 teaspoons hot sauce, to taste
  • Freshly ground black pepper, to taste
Instructions
  1. Put the potatoes in a heavy-bottom saucepan and cover generously with cold water. Place the pot over high heat and bring the water to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes.
  2. Meanwhile, in a large skillet, pan fry the bacon (if using) over medium heat until crisp. Place the bacon on paper towels to drain. Once cool, crumble it.
  3. When the potatoes are cool, peel and cut them into bite-size pieces.
  4. Put the potatoes and vinegar in a large bowl and gently stir to coat. Let cool for 10 minutes. Add the onion, celery, pickles, olives, eggs, and scallions.
  5. In a separate small bowl, whisk together the mayo, garlic powder, mustard, hot sauce, and black pepper.
  6. Pour the mayo dressing over the potato salad ingredients and gently stir to combine. Sprinkle the bacon (if using) over the salad and serve.
Nutrition Information
Serving size: ⅙ recipe Calories: 222 Fat: 6.5g Saturated fat: 1g Carbohydrates: 32.3g Sugar: 5.3g Sodium: 640mg Fiber: 4.8g Protein: 9.4g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-cuban-potato-salad